Description
Level2 Initia 500 g – bioprotection yeast for wine
Level2 Initia™ from Lallemand is a Metschnikowia pulcherrima yeast used for bioprotection in the first steps of winemaking, before alcoholic fermentation starts. It is added to the grapes or must as early as possible and protects against oxidation and unwanted microorganisms. Initia is made for winemakers producing white and rosé wines who want to reduce their use of sulphur (SO₂).
Initia is a non-fermentative yeast. It does not make wine itself, but works while the must is waiting to ferment. According to Lallemand it is the first bioprotection yeast developed to limit oxidation, as it both consumes dissolved oxygen and lowers the copper level in the must. The alcoholic fermentation is then carried out with a regular wine yeast, such as Lalvin DV10.
Properties
- Bioprotection of must before fermentation – helps you use less SO₂
- Consumes dissolved oxygen and lowers copper levels, limiting oxidation
- Controls a wide range of unwanted microorganisms
- Non-fermentative and grows at low temperatures – well suited to cold pre-fermentation steps
- According to Lallemand it does not negatively affect settling or alcoholic fermentation
- Selected from nature in Burgundy together with the French wine institute IFV
- Organic certified (EU 2018/848 and NOP) and vegan
Technical data
- Species: Metschnikowia pulcherrima (non-Saccharomyces)
- Ingredients: active dry yeast Metschnikowia pulcherrima, E491
- Temperature: 4–18 °C
- Alcohol tolerance: 3%
- SO₂ tolerance: up to 40 mg/L total SO₂
- SO₂ production: very low
- Nutritional needs: high
- Viable yeast: over 1010 CFU/g
- Dry matter: over 92%
- Dosage: 5–20 g per 100 L of must or 100 kg of grapes (10 g is optimal)
- Suitable for: white wine, rosé and low-SO₂ wines
- Packaging: 500 g, vacuum-packed in foil
- Storage: dry at 4–11 °C
- Shelf life: 3 years in unopened original packaging
- Item number: 10463-06-27
How to use Initia
- Add as early as possible: on the grapes at harvest, during transport, at pressing or in the must.
- Rehydrate the yeast in 10 times its weight of clean water at 20–30 °C. Stir gently and wait 20 minutes.
- Add to the grapes or must. The temperature difference between the yeast suspension and the must should not exceed 10 °C. If needed, adjust by gradually adding some must.
- Always use a clean container. Rehydrated yeast keeps for 9 hours.
With mechanical harvesting where juice is already present, the yeast can in some cases be added without rehydration. In that case, use the highest dosage.
Specifications and instructions (datasheet)
Initia vs DV10 – what is the difference?
| Level2 Initia | Lalvin DV10 | |
|---|---|---|
| Purpose | Bioprotection before fermentation | Alcoholic fermentation |
| Species | Metschnikowia pulcherrima | Saccharomyces cerevisiae var. bayanus |
| Temperature | 4–18 °C | 10–35 °C |
| Alcohol tolerance | 3% | Up to 18% |
| Dosage | 5–20 g per 100 L | 25 g per 100 L |
Frequently asked questions about Level2 Initia
Can I make wine with Initia alone?
No. Initia is a non-fermentative yeast that only tolerates 3% alcohol. It protects the must before fermentation, and the fermentation itself is done with a regular wine yeast.
How much Initia do I need?
5–20 g per 100 litres of must or 100 kg of grapes, with 10 g being optimal. A 500 g pack is therefore enough for about 2,500–10,000 litres.
Which wines is Initia suited to?
White and rosé wines, and wines where you want to use little SO₂.
How should I store the yeast?
Dry at 4–11 °C. In unopened original packaging it keeps for 3 years. Do not use the yeast if the pack has lost its vacuum.
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